الفهرس 
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Abstract
Visual observations as well as of the bacterial monitoring of the beef burger line indicated that improper preparation and handling of raw meat, frequent hand inference, use low quality raw materials, irregular cleaning and disinfection of contact surfaces, and floor were the control points of concern. Personal hygiene, tunnel freezing, and cleanness of the used machinery were the critical control points. While for traditional Egyptian luncheon production, visual observations showed that the same observations mentioned in the line of beef burger production were also evident in addition to machinery dysfunction, increase the batter temperature, improper time/ temperature and humidity of cooking. Moreover, the results of bacteriological investigations indicated that personal hygiene, hygienic status of the machinery and incorrect cooking program were the critical control points.